The Red Pump Inn - Restaurant

with Dipping Oil

With a tangy lemon and mustard dipping mayonnaise

Served on a Chive Pancake with Lemon Hollandaise Sauce

With Cucumber Sorbet and Farmhouse Granary Bread

Say no more. On a slice of Sourdough Bread to mop it all up

Devilled our own way with Tomato, Chilli and Garlic

Seasonal and local

Good old Sirloin, tender, tasty, best eaten rare to medium but can stand up to medium well

Bags of flavour, juicy and tender, eaten rare to medium but can stand up to medium well

Tender and very lean, enjoy it blue through to medium well

Argentinian cut from the Rump rare or med rare ideally only

The King of steaks. Succulent, rounded full flavour. Best eaten medium rare with our Chimichurri sauce

Sirloin with the fat trimmed off, grilled as you like then smothered in melted cheese Worcestershire Sauce, truly unbelievable!

Today's recommended steak or we might have a specialist steak (or steak dish) from one of our trusted suppliers, usually only a small number available and highly recommended for its outstanding eating quality

Local lamb in a French style stew slow cooked in White Wine with Carrots, Haricot Beans and Baby Turnips + New Potatoes on the side

Sticky bbq sauce and foraged Wild Garlic Dauphinois Potatoes

Both fresh and smoked fish with prawns served in a white sauce topped with cheesy Mash

Chargrilled Rosemary marinated Lamb and Vegetables, with Fries

Roasted Vegetables, Spinach and Ricotta Cheese, with Couscous

Chargrilled Johnson Swarbrick chicken finished with a creamy, mustard, tarragon and "Lancashire Sauce" sauce, with Fries

Boned out, chargrilled and served with Rainbow Coleslaw Fries

Changing recipes with meat sourced by George at Alpe's the Butcher

Seasonal produce and can include meat or fish

The best in seasonal fish sourced by Giles at Wellgate Fisheries

with Dipping Oil

With a tangy lemon and mustard dipping mayonnaise

Served on a Chive Pancake with Lemon Hollandaise Sauce

With Cucumber Sorbet and Farmhouse Granary Bread

Say no more. On a slice of Sourdough Bread to mop it all up

Devilled our own way with Tomato, Chilli and Garlic

Seasonal and local

Good old Sirloin, tender, tasty, best eaten rare to medium but can stand up to medium well

Bags of flavour, juicy and tender, eaten rare to medium but can stand up to medium well

Tender and very lean, enjoy it blue through to medium well

Argentinian cut from the Rump rare or med rare ideally only

The King of steaks. Succulent, rounded full flavour. Best eaten medium rare with our Chimichurri sauce

Sirloin with the fat trimmed off, grilled as you like then smothered in melted cheese & Worcestershire Sauce, truly unbelievable!

Today's recommended steak or we might have a specialist steak (or steak dish) from one of our trusted suppliers, usually only a small number available and highly recommended for its outstanding eating quality

Local lamb in a French style stew slow cooked in White Wine with Carrots, Haricot Beans and Baby Turnips + New Potatoes on the side

Sticky bbq sauce and foraged Wild Garlic Dauphinois Potatoes

Both fresh and smoked fish with prawns served in a white sauce topped with cheesy Mash

Chargrilled Rosemary marinated Lamb and Vegetables, with Fries

Roasted Vegetables, Spinach and Ricotta Cheese, with Couscous

Chargrilled Johnson & Swarbrick chicken finished with a creamy, mustard, tarragon and "Lancashire Sauce" sauce, with Fries

Boned out, chargrilled and served with Rainbow Coleslaw & Fries

Changing recipes with meat sourced by George at Alpe's the Butcher

Seasonal produce and can include meat or fish

The best in seasonal fish sourced by Giles at Wellgate Fisheries